Date: Sat, 3 Oct 1998 21:32:54 -0700 (PDT)
-------------- BEGIN bread-bakers.v098.n069 --------------
001 - p.reinhart@prodigy.com (M - Classes
002 - Heidi Nick
Subject: wheat moths
Date: Sat, 26 Sep 1998 16:57:48 -0400
Does anyone know a good trick for getting rid of wheat moths?
TIA
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Heidi Nick
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--------------- MESSAGE bread-bakers.v098.n069.3 ---------------
From: "Mike & Judy Ruzich"
Subject: cinnamon bread
Date: Sat, 26 Sep 1998 09:11:57 -0500
About a month ago my computer crashed and I lost every single one of
my bread recipes. I'm looking for a MOIST cinnamon raisin bread
(maybe with some walnuts?). I'm using a WestBend machine (makes 1
1/2 pound loaves), but I'm not sure if that matters or not. ANY help
would be greatly appreciated.
Thank you,
Judy
Judy Ruzich
Lafayette, Indiana, USA
multi-tasking = screwing up several things at once
--------------- MESSAGE bread-bakers.v098.n069.4 ---------------
From: Joan and Larry Ross
Subject: enjoy my hand bread baking primer
Date: Sun, 27 Sep 1998 10:53:03 -0400 (EDT)
I have just uploaded to my personal homepage: a complete bread primer for
those who enjoy making bread by hand. I tried to cover almost every aspect
for the beginner.
Peruse if you wish and enjoy it!
http://www.pipeline.com/~rosskat/wizzf.htm & toggle to bread primer
regards
Joan
--
Joan Ross
The Ross Family Homepage: personal and culinary topics:
baking primers, food photos, recipes, culinary advice!
http://www.pipeline.com/~rosskat/
--------------- MESSAGE bread-bakers.v098.n069.5 ---------------
From: Mitch Smith
Subject: potato flour
Date: Sat, 26 Sep 1998 14:46:32 -0500
From: Gabi Danon wrote
>Does anyone know what can be done with potato flour? I have a package
>that I bought for some unknown reason, and now I'm wondering whether
>there's any use for it. It probably isn't good for bread; any ideas?
Sure you can make bread, you just can't use only potato flour. Take
any standard bread recipe and substitute maybe a quarter of the wheat
flour and replace it with the potato flour. Add a rich flavor and moist
texture to the bread.
--------------- MESSAGE bread-bakers.v098.n069.6 ---------------
From: "Mura R. Goldfarb"
Subject: GLUTEN FLOUR
Date: Sat, 26 Sep 1998 09:19:58 +0000
Is vital wheat gluten the same thing as gluten flour?
I apologize in advance since I'm sure this question has been discussed here
in the past [and I just didn't pay attention]...I have always added gluten
flour to certain recipes [primarily to rye breads]; I haven't bought any
for some time and can no longer find it locally. I HAVE found vital wheat
gluten and want to know if it is, in fact, gluten flour.
TIA,
Mura
--------------- MESSAGE bread-bakers.v098.n069.7 ---------------
From: mbnolte@pinc.com (Mavis and Bruce Nolte)
Subject: Bread storage
Date: Sat, 26 Sep 1998 08:22:41 -0700 (PDT)
In response to the bread storage query (I'm not sure if it was on
the daily or weekly digest so I'm posting to both), when I make bread for
bazaars I put it in the new-fangled vegetable bags with the zip closures.
None of the generally discerning ladies who have bought it have complained
about the quality, & I usually get compliments on the bread, & requests for
recipes & bag info.
Mavis & Bruce Nolte
mbnolte@pinc.com
When I am beginning to feel love
for my computer, I'd better take
a walk!!!
--------------- MESSAGE bread-bakers.v098.n069.8 ---------------
From: "John E. Johns"
Subject: Cinnamon Sunrise
Date: Sat, 26 Sep 1998 11:34:37 -0400 (EDT)
Here is the recipe requested by Jana for the Cinnamon Sunrise bread from
the Gold Medal flour package:
CINNAMON SUNRISE
One Pound (One and one half Pound)
3/4 cup water (1 1/8 cups)
2 1/4 cups bread flour (3 1/3 cups)
1 tbsp. dry milk (1 1/2 tbsp)
2 1/2 tbsp brown sugar (3 tbsp)
3/4 tsp salt (1 tsp)
2 tbsp butter (1/4 cup)
1 1/2 tsp cinnamon (2 tsp)
1/3 cup chopped pecans (1/2 cup)
1 tsp fast rise yeast (1 1/2 tsp)
OR
1/14 tsp active dry yeast (2 tsp)
Good luck with this. I have made it a number of times and it has always
turned out well.
John
--------------- MESSAGE bread-bakers.v098.n069.9 ---------------
From: Chuck & Sue Waterfield
Subject: The Bakers Catalogue
Date: Sat, 26 Sep 1998 14:48:43 -0400
The Baker's catalogue you mentioned sounds like the one from King Arthur
flour company. They really are a great company, very supportive of home
baker's and good quality artisanal bread. They make what is easily the
best bread flour available for home baking. In the past few years they
have really expanded in grocery stores and you can probably find them in a
chain near you. Their regular flour is higher in gluten than other
company's bread flour. And their "Special for Machines" flour is 12.7%
gluten, thus they recommend you use it in machines (mixers or bread
machines) in order to properly develop the gluten. All of their flour is
made from hard wheat varieties and is thus superior to that offered by
other companies if you're using the flour for bread.
I buy quite a few things from their catalogue. They are pricey, but they
offer things you can't easily find elsewhere.
Chuck Waterfield
--------------- MESSAGE bread-bakers.v098.n069.10 ---------------
From: Laurie Ann Cole
Subject: Re: Digest bread-bakers.v098.n068
Date: Sat, 26 Sep 1998 12:48:20 -0400
Hi Gabi
By all means use the potato flour in your bread. I have recipes that call
for 'potato' water, instant flake potatoes, and mashed potatoes.
Try substituting 1/2 c. potato flour for 1/2c regular flour.
(Potato water is the water you boil potatoes in).
Laurie
At 11:15 PM 25/09/98 -0700, you wrote:
>--------------- MESSAGE bread-bakers.v098.n068.1 ---------------
>
>From: Gabi Danon
>Subject: Potato flour
>Date: Thu, 24 Sep 1998 22:24:58 +0200
>
>
>Hi everybody,
>
>Does anyone know what can be done with potato flour? I have a package
>that I bought for some unknown reason, and now I'm wondering whether
>there's any use for it. It probably isn't good for bread; any ideas?
>
>Thanks
>Gabi
--
Nollacole@interlog.com
Remove Nol. to reply.
L A Cole - Mississauga, On Canada
--------------- MESSAGE bread-bakers.v098.n069.11 ---------------
From: "Roberta Terkowitz"
Subject: Potato Flour and bread classes
Date: Mon, 28 Sep 1998 08:59:46 -0400
Two unrelated topics! In response to the question posted on the list, I
use potato flour (or potato starch as it is also called) to thicken sauces
and gravies. One of my favorite cookbooks calls for a tablespoon or two of
potato flour, plus a like amount of tomato paste, mixed into the drippings
from browning beef, before adding wine and/or stock when making beef stew,
for example.
On another note, I just got my info about the New England Culinary
Institute's "Whisk Away Weekends." The breadbaking one, which I attended
two years ago and LOVED, is October 30-November 1. Much of the time is
spent on hands-on classes, plus there are demonstration classes and a sort
of "stump the stars" q&a session. Other weekends are: Cakes and Tarts,
Nov. 6-8; Pastry, March 19-21; Chocolate March 26-28. All of these take
place at the Inn at Essex, in Essex, Vermont (near Burlington). For
information and registration, call Debbie Tegen at 802-764-1490, or email
her at debbietegen@juno.com
Regards,
Bobbi
--------------- MESSAGE bread-bakers.v098.n069.12 ---------------
From: Reggie Dwork
Subject: class to take
Date: Mon, 28 Sep 1998 11:36:36 -0700
Here is another class that some of you might be interested in
attending if you are in the area.
Ramekins
450 West Spain Street
Sonoma, California 95476
Telephone: 707-933-0450
Fax: 707-933-0451
Email: info@ramekins.com
October:
The Basics of Great French Bread Baking (Hands-on) with
Craig Ponsford
Artisan Bakery, Sonoma
Co-owner and Head of Bakery Operations
Saturday, October 17, *9 a.m. to 2 p.m. $70 (limited class size)
(*special 5 hour hands-on workshop)
Join Sonoma’s own master bread baker for an in-depth, half-day
session of bread baking with a focus on the great French-style breads.
Craig will cover basic baking techniques such as choosing flour,
fermentation, mixing, shaping, and baking. Then, you will make a
variety of French breads, including traditional, regional, special
occasion and decorative breads. This class will run five hours and
include hands-on learning with plenty of opportunity to knead and
shape bread. Craig will take students for a brief tour of his bakery,
just around the corner from Ramekins. Dress appropriately for getting
a dusting of flour on you.
--------------- MESSAGE bread-bakers.v098.n069.13 ---------------
From: blumc@juno.com (Cheryl L Blum)
Subject: Reply to threads: Spelt Flour/Potato Flour
Date: Sun, 27 Sep 1998 03:21:43 EDT
Hello!
I've lurked on this list for a long time...I am interested in the threads
on Spelt Flour and Potato flour.
Potato Flour: I know that a lot of baked goods can be made with this
flour...the breads seem more soft and lighter when this flour is used
along with standard bread flour. Personally, I like to use potato flour
to thicken soups and stews....it tastes better in gravies, too.
Spelt Flour: I learned about 3 years ago that I have a mild allergy to
wheat, as well as a few other grains. I discovered spelt (as well as
other grains...) and began experimenting with the flours by themselves
and in combination with others. My best breads made without regular
bread flour (combination of wheat, barley, and soy usually) were those of
spelt, spelt and rolled oats, spelt and potato flour. I was skeptical,
at first, that I might actually tolerate spelt...since it is an ancient
variety of wheat, but...it doesn't seem to bother me.
I had four recipes published in a cookbook about two years ago...the
ingredients of two of them included spelt flour. They are, "Cranberry
Spelt Muffins" and "Oatmeal Spelt Bread". If there is much response, I
can send these recipes to this list.
Peace
Cheryl Blum
blumc@juno.com
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--------------- MESSAGE bread-bakers.v098.n069.14 ---------------
From: "Kate"
Subject: ?What to serve
Date: Sat, 26 Sep 1998 07:47:48 +0000
All these pumpkin and cranberry breads sound delicious, but what
do you serve these with?
Kate
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From: "Robert Bursey"
Subject: Alternative spreads for bread.
Date: Sat, 3 Oct 1998 11:10:43 -0700
I am looking for alternatives to butter/margarine. For example, I have
tried olive oil/balsamic vinegar and like it, but it is not suitable for
spreading; it is more for dipping. I like jam on toast, but find it too dry
without butter. I would prefer something non-diary if at all possible, but
as long as it's lower in fat I am interested in any ideas.
Thanks.
--------------- END bread-bakers.v098.n069 ---------------
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